摘要
采用顶空固相微萃取(HS-SPME)技术结合气相色谱-质谱法(GC/MS),对芒果汁在浓缩过程中的香气物质组分进行了分析研究。结果表明在真空浓缩的条件下芒果汁香气成分的种类减少,各组分的含量也降低。而且浓缩芒果汁的糖度越高,香气物质含量减少越多。
A method using headspace solid phase microextraction combined with GC/MS was developed to analyze aroma components in vacuum condense of mango juice.The results showed that vacuum concentration reduced both the kinds and contents of the aroma components of mango juice.It was also found that,the higher the sugar degree of the condensed mango juice,the more decrease of the aroma content.
出处
《现代食品科技》
EI
CAS
2010年第9期1020-1022,共3页
Modern Food Science and Technology
基金
国家科技部科技攻关百色专项(桂科攻0424004-1A)
广西科技攻关项目(桂科攻0424006)
关键词
真空浓缩
芒果汁
香气物质
固相微萃取
气相色谱-质谱法
vacuum condense
mango juice
aroma
headspace solid phase microextraction（SPME）
gas chromatography/mass spectrometry（GC/MS）
